1. Preheat the oven to 200 degrees (Gasmark 6). Chop the Red Pepper into strips and place at the bottom of a baking tray (the Wyldsson Bar baking tray is ideal). Wash the mushrooms, slice them and throw on top

2. Add the Chilli & Smoked Paprika Nut Butter into a large bowl and add 4 tablespoons of boiling water. Mix with a spoon until the it has melted into a smooth paste, then add the the soy sauce, lime juice and crushed garlic.

3. Add the chicken, stirring well. Now spoon on top of the veggies and pour the remaining sauce on top

4. Place on top shelf of oven for 20-25 mins. Serve in warm tortillas with toppings like rocket and Cherry Tomatoes, greek yogurt, grated cheese, guacamole or just sliced avocado etc. Sprinkle some Chilli Picante ProMix if you’ve got it handy!

PS: Want to know where to find all of our healthy recipes in one place? Scroll down to the very bottom of any page – you’ll see a link to “Recipes” in the footer.